烤的阿斯特拉加卢斯膜通过激活BDNF/CREB通路,抑制了5xFAD小鼠的认知衰退
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Updated: Jan 13, 2026

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Barnes Maze Testing Strategies with Small and Large Rodent Models
Published on: February 26, 2014
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Ji Hye Yoon1, Jinyoung Maeng1, Yujin Kim1
1College of East-West Medical Science, Kyung Hee University, Yongin 17104, Republic of Korea.
Antioxidants (Basel, Switzerland)
|October 29, 2025
概括
烤的阿斯特拉加利根 (RA) 改善了认知功能,降低了阿尔茨海默氏症患者的焦虑.
科学领域:
- 神经科学是一个神经科学.
- 药理学 药理学是指药理学的学科.
- 自然产品 自然产品
背景情况:
- 阿尔茨海默病 (AD) 带来了巨大的社会成本,有效治疗方法有限.
- 针对β-粉胺的现有疗法已经显示出有限的临床疗效.
- 自然产品,包括阿斯特拉加利根,显示出对抗痴呆症效果的希望.
研究的目的:
- 在阿尔茨海默氏症小鼠模型中研究烤阿斯特拉加利根茎 (RA) 对认知功能,血糖和神经信号的影响.
主要方法:
- 向3个月大的5xFAD雌性小鼠进行了3个月的水中提取的烤阿斯特拉加利根 (RA).
- 评估认知行为,血糖水平和海马体蛋白质表达 (BDNF,p-CREB/CREB,p-JNK/JNK).
主要成果:
- 在5xFAD小鼠中,RA显著降低了葡萄糖水平,改善了工作记忆,避免恐惧记忆和空间记忆.
- RA 减少了类似焦虑的行为.
- 增加BDNF和p-CREB/CREB的海马体表达,同时降低p-JNK/JNK.
结论:
- 烤的阿斯特拉加利根 (RA) 在阿尔茨海默氏症的小鼠模型中显示出神经保护作用.
- RA 改善认知缺陷并减少焦虑,可能通过调节神经信号通路.
- 增强的味道和香味使得RA成为长期消费的合适候选人,作为预防神经退行性疾病的预防措施.
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